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Cranberry Maple Compote

This sweet-tart compote is an unusual topping for pancakes. It will keep in the refrigerator for up to a week.

Source: Martha Stewart Living, December/January 1992/1993

Ingredients

  • 1 cup fresh cranberries
  • 1 cup pure maple syrup

Directions

  1. Combine cranberries and syrup in a small saucepan. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. Serve warm over Cornmeal Pancakes.

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